Penne tossed with pumpkin cream sauce, chicken, sage, and walnuts for a comforting, autumn-inspired dinner.
# What You'll Need:
→ Pasta & Chicken
01 - 10 ounces penne pasta
02 - 2 cups cooked roasted chicken, shredded or cubed
→ Pumpkin Cream Sauce
03 - 1 tablespoon butter
04 - 2 cloves garlic, minced
05 - 3/4 cup pumpkin purée
06 - 3/4 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
09 - Salt and black pepper, to taste
→ Topping
10 - 1/4 cup toasted walnuts, roughly chopped
11 - Extra Parmesan cheese, for serving
12 - Fresh sage leaves, for garnish
# Steps to Follow:
01 - Boil penne in a large pot of salted water until al dente. Drain and reserve 1/2 cup of pasta water.
02 - In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the pumpkin purée and heavy cream, and bring to a gentle simmer for 2 to 3 minutes.
03 - Add grated Parmesan and chopped sage. Stir until cheese melts and the sauce is smooth. Season the sauce with salt and black pepper to taste.
04 - Add drained penne and roasted chicken to the skillet. Toss until evenly coated, adding a splash of reserved pasta water as needed to reach a creamy consistency.
05 - Plate the pasta and top with toasted walnuts, additional Parmesan, and fresh sage leaves if desired.
